Page 72 - Miele Combi Steam Oven

Steam cooking
Meat Fresh
Prepare the meat in the usual way.
Frozen food
Preparation
Duration
Tips
- To retain the flavourings, use a per- forated cooking container. Place an unperforated cooking container un- derneath in order to collect the con- centrate. You can use the concentrate to enhance your sauces or freeze it for later use.
Meat should be thoroughly defrosted before cooking in the steam oven (see “Special applications” – “Defrost”).
- Boiling fowl, back or top rib and meat bones can be used to make stock. Place the meat together with the bones and some mixed vegetables in a cooking container and add cold water. The longer the cooking dura- tion, the stronger the stock.
For meat which needs to be seared be- fore being cooked, e.g. for a stew, sear the meat in a pan on the hob first.
The cooking duration depends on the thickness and the texture of the meat, and not on the weight. The thicker the piece of meat, the longer the cooking duration. A piece of meat weighing 500 g which is 10 cm thick will take longer to cook than a piece of meat weighing 500 g which is 5 cm thick.
Settings
Automatic programmes  | Meat | ... | or
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Steam cooking  Temperature: 100 °C Cooking duration: see table